South African lamb and apricot sosaties

    1 hour

    This is a traditional South African braai (barbecue) kebab that can also be made with venison or beef. Leave the meat and vegetables to marinate overnight for best flavour.

    18 people made this

    Serves: 8 

    • 225g (8 oz) low fat natural yoghurt
    • 1 dessertspoon curry powder
    • 1 tablespoon caster sugar
    • 1 tablespoon vegetable oil
    • 1 large onion
    • 200g (7 oz) diced lamb
    • 350g (12 oz) dried apricots
    • 8 skewers

    Prep:30min  ›  Cook:30min  ›  Ready in:1hr 

    1. Make the sauce by mixing together the yoghurt, curry powder, sugar and oil in a small bowl. Taste and adjust seasonings to your liking.
    2. Peel and cut the onion into 3cm (1 1/4 in) pieces. Thread skewers alternating lamb, onion and dried apricot. Place them into a large resealable plastic bag or container and pour in the sauce. Make sure the kebabs are well coated. Refrigerate and allow to marinate overnight or for at least 8 hours.
    3. Preheat barbecue to medium heat and lightly oil cooking grate.
    4. Cook the kebabs over medium heat for 8 to 10 minutes on each side, or to your desired doneness.

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    Reviews in English (14)


    You should take a look at this one. They are somehow similar:  -  24 Jan 2011


    Very nice recipe. Good to see some South African recipes on here. Keep up the good work.  -  26 Feb 2002  (Review from Allrecipes US | Canada)


    Nice. However, being South African, I don't use stew meat for kebabs (Sosaties). A good grade of either lamb/chicken/beef is normaly used. I also add a touch of vinegar, brown sugar, curry to taste and garlic. Enjoy  -  10 Oct 2011  (Review from Allrecipes US | Canada)